Every time I go to the grocery store I try to find vegan raviolis. There’s just something about them. They’re so satiating, delicious, and comforting. Recently, I haven’t been able to find any reasonably priced vegan raviolis. The ones I saw at Whole Foods were close to 9 bucks…ridiculous! Well, all that is to say, I felt inspired to make my own raviolis. And thus, my perfect fall-inspired Vegan Butternut Squash Ravioli with Brown Butter Sage Sauce were born.
Okay so before we start, I should preface by saying that these raviolis take a bit of time to make. But gosh! They are so good, it’s worth it. While they do take some time, overall the process is fairly easy.
making the vegan ravioli
roasting the squash
The first step to making these vegan butternut squash ravioli is to roast your squash. Roasting the squash and making the dough are the two steps that take the most time. So it’s important to do them first.
homemade vegan ravioli dough
While the squash roasts in the oven, you can start making the dough. The dough itself only uses a few ingredients. You’ll mix flour, vegan egg replacer, olive oil, water, and salt together. The vegan egg replacer that I use in this recipe, and that I highly recommend is Bob’s Red Mill. This egg replacer forms the perfect gummy texture that really helps bind the pasta dough. You definitely don’t want to leave this ingredient out!
Traditional ravioli recipes typically have you mix the flour and egg mixture on the counter. I decided to actually mix the ingredients together in a bowl and then I transferred everything onto the counter. I found this to be less messy and overall a bit easier.
As you mix the ingredients and begin kneading the dough, you’ll want to add a little bit of water at a time. I ended up using a total of 9 tablespoons of water to form a smooth dough ball. Depending on the humidity and weather you may need to add a little bit more than that or a little less.
After kneading the dough, you’ll let it rest for about an hour in the fridge. This resting period will make it easier to roll the dough out later.
shaping the dough
After it rests, you’ll divide the dough ball in two and roll out each ball into a rectangle. This takes a bit of time because you’ll want to roll the dough out as thin as possible. Your dough should be about 1/16 of an inch thick.
making the filling
Once the squash has cooked, you can make the filling. Make sure to brush some vegan egg wash onto both of the rolled-out rectangles of dough. This egg wash will help the ravioli stay together. The last thing you want is for them to come apart when you boil them!
After applying vegan egg wash, you’ll dollop about a teaspoon of filling onto one of the dough rectangles. Each dollop of filling should be about 1 inch apart.
Next, you can use the other rolled-out rectangle and place it on top of the filling. Using your fingers, press out all the air around each mound of filling. The dough should look a little like bubble wrap at this point.
Up next is the fun part! You get to cut out all your little ravioli squares and crimp the edges. Make sure to crimp all four sides. Also, it’s totally okay if a little filling leaks out of the sides while you do this step. Just make sure you have a good seal on all the edges.
cooking the ravioli
The last few steps involve cooking the ravioli. First, you’ll boil them for about 3 minutes. Once they’re boiled, you can transfer them to a heated pan with some vegan butter and fresh sage. These ravioli are so good when you crisp up the sides with some salty vegan butter.
You can then plate them up and dig in! The vegan brown butter sauce and crispy bits of sage add so much richness to this dish. These Vegan Butternut Squash Ravioli are savory, salty, herby, and just about divine. These homemade ravioli are eggless, dairy-free, vegetarian, and vegan friendly but totally delicious.
The squash filling is creamy with just a touch of natural sweetness. Top them off with a bit of fresh ground pepper and coarse sea salt. All around, these ravioli have the perfect balance of salty and sweet.
If you’re in the mood for some more fun fall meals or just some more vegan comfort food… you should try out these recipes:
Did you make this recipe? I’d love to know! Leave a comment and rating below!
- 1 medium butternut squash
- 2 tbsp vegan butter
- 2 tbsp almond milk
- 1 tsp minced fresh sage
- 1 tsp olive oil
- 1 tsp coconut sugar (optional)
- Pinch of salt
- 2 cups flour
- ¼ tsp salt
- 2 tbsp Bob’s Red Mill Egg Replacer, plus 6 tbsp water
- 1 tbsp olive oil
- 8-9 tbsp water , divided
Vegan egg wash
- 2 tbsp almond milk
- 1 tsp vegan butter, melted
Brown Butter Sage Sauce
- 2 tbsp salted vegan butter
- 8-10 leaves fresh sage
Prep the Squash
- Preheat the oven to 375 F.
- Cut your butternut squash in half lengthwise. Scoop the seeds out.
- Brush olive oil on both sides of the halved squash.
- Flip the squash cut side down onto the baking sheet.
- Bake the squash for 45 minutes until tender.
Make the Dough
- In the meantime, you can make the pasta dough. Sift together the flour and salt in a large bowl.
- Make a well in the center.
- Mix together the egg replacer and the 6 tablespoons of water. The egg replacer mixture should be a gummy paste.
- Pour the egg replacer, olive oil, and 6 tablespoons (to start) of water into the well.
- Using your hands fold the flour into the liquid. Knead the dough in the bowl until it starts to come together.
- Knead an additional tablespoon of water at a time until the dough begins to comes together into a smooth ball. Once the dough starts to come together, you can transfer it to a lightly floured surface.
- You’ll want to knead the dough for about 8-10 minutes total (including the time kneading it in the bowl) until it forms a smooth ball. No cracks should be visible. I found it helpful to pour a teaspoon of olive oil onto my hands while kneading to help add moisture into the dough.
- Cover the ball tightly with plastic wrap and let the dough rest in the fridge for 45 minutes to an hour.
Make the Filling
- While the dough is resting, you can finish making the filling.
- Saute the minced sage with a tsp of olive oil and the tsp of coconut sugar (if using) until slightly browned. This should be about 2-3 minutes.
- Scoop the cooked butternut squash away from the skin into a medium-sized bowl. Make sure not to get the skin in the mixture.
- Mix in the vegan butter, almond milk, and sauteed sage. Whip the mixture with a fork or whisk until it is light and fluffy. Add a pinch of salt to taste.
- Set aside.
Make the Ravioli
- After the dough rests, lightly flour a clean surface. Divide the dough in half.
- Roll each half out into a rectangular shape (about 8” x 12”) with a rolling pin. The dough should be no thicker than 1/16 of an inch. A good rule of thumb is to roll the dough out until you think it is thin and then roll it out a little more!
- Stack the two rectangular pieces of dough on top of each other (lightly, don’t press them together). Trim off the edges so the two pieces are the same size and shape.
- Separate the two pieces of dough again.
- Combine the ingredients for the vegan egg wash in a small bowl. Brush the vegan egg wash onto both halves of the dough. This will help the two halves stick together.
- On one half of the dough, scoop about 1-2 teaspoons of filling about 1” apart from each other.
- Lay the second piece of dough on top. Gently press the air out between the filling mounds. Cut the dough into squares around where you put the filling.
- Using a fork, crimp all four edges of each ravioli.
- If you have any dough scraps, repeat steps 2-8 until all the dough is gone.
- Fill a large pot with water and bring it to a boil.
- Gently drop the ravioli into the boiling water and cook for 3 minutes.
- In a medium-sized pan, melt the vegan butter on medium heat. Add the sage and drop in the boiled ravioli. Cook each side of the ravioli for about 3 minutes or until they’re slightly browned on each side.
- Serve hot.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gSodium: 355mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 4g
Nutritional info is an estimate.
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